Entree: Indonesia – Kalimantan – Nasi Kuning Banjar (Banjar-style turmeric and coconut rice served with spiced shredded chicken, toasted coconut and sambal)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) water (plus extra as needed)
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves, torn
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) boneless chicken thighs (about 4 thighs), trimmed
- 4 shallots, thinly sliced (about 2 oz / 60 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric (for the chicken)
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 2 tbsp (30 ml) water
- 1/2 tsp (2.5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for sautéing chicken)
- 1 cup (80 g) freshly grated coconut (for serundeng)
- 2 shallots, thinly sliced small (about 1 oz / 30 g) for serundeng
- 1 pandan leaf or small bay leaf (optional for serundeng)
- 1/4 cup (60 ml) oil (for toasting serundeng)
- 2 hard-boiled eggs, peeled, approx. 100 g
- 1/3 cup (80 g) sambal terasi or sambal bajak, to serve
- Cucumber slices and fried shallots, for garnish
- Banana leaves or lime wedges, for serving (optional)

Instructions

1. Place the rinsed rice in a rice cooker or heavy pot. Add the coconut milk, water, ground turmeric (or grated turmeric), bruised lemongrass, torn kaffir lime leaves, and 1 tsp salt. Stir once, cover, and cook according to rice cooker instructions or simmer on low in a pot until liquid is absorbed and rice is tender, about 18–20 minutes; let rest covered 10 minutes.
2. Meanwhile, place the chicken thighs in a saucepan, cover with water, bring to a simmer and poach until cooked through, about 12–15 minutes. Remove chicken, reserve 1/2 cup (120 ml) poaching liquid, and shred the meat finely with forks.
3. Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the 4 sliced shallots and garlic until soft and fragrant, about 4–5 minutes. Add ground coriander and 1/2 tsp turmeric, stir 30 seconds to bloom the spices.
4. Add the shredded chicken, palm sugar, tamarind water, reserved poaching liquid as needed, and 1/2 tsp salt. Cook, stirring, until chicken is well coated and the mixture is fairly dry but saucy, about 6–8 minutes. Adjust seasoning and set aside.
5. To make serundeng, heat 1/4 cup (60 ml) oil in a separate skillet over medium heat. Add grated coconut, thinly sliced shallots (2 shallots), and pandan or bay leaf if using. Toast, stirring constantly, until coconut is golden brown and aromatic, about 6–8 minutes. Drain on paper towel and season with a pinch of salt.
6. Prepare garnishes: halve the hard-boiled eggs, slice cucumbers, and warm the sambal.
7. To serve, mound the warm nasi kuning onto a platter or banana leaf. Top with a generous portion of ayam suwir, scatter serundeng over the rice, place egg halves alongside, and add sambal and cucumber slices. Finish with fried shallots and lime wedges if desired.
8. Mix components together on the plate when eating so each bite has rice, chicken, serundeng and sambal for the authentic Banjar experience.